Salsa Macha

Ingredients

• 1 cup neutral oil
• 6 dried árbol chiles, stemmed
• 3 dried guajillo chiles, seeded and torn
• 5 garlic cloves, sliced
• ½ cup unsalted peanuts
• 2 tbsp sesame seeds
• 1 tbsp apple cider vinegar
• 1 tsp brown sugar
• ¾ tsp kosher salt

Instructions

1. Warm the oil in a small saucepan over medium-low heat.
2. Add garlic and cook until pale gold, then transfer it to a heatproof bowl.
3. Fry the peanuts and sesame seeds until toasted and add them to the bowl.
4. Remove the pan from the heat, add the dried chiles, and let them darken gently for 30 seconds.
5. Cool slightly, then blend everything with vinegar, sugar, and salt to a coarse, spoonable texture.
6. Cool completely and refrigerate in a clean jar, stirring before serving.